Resident Chef Catering Menu
Appetizers
Dips
Blue Cheese Dip with Toasted Pecans
Baked Seafood Dip
Bunko Dip (a mixture of cheeses with pesto, Sun dried tomatoes and pine nuts)
Pan Fried Onion Dip
Gorgonzola and Mushroom Boule
Hot Crab, Artichoke and Jalapeño Dip
Homemade Pimento Cheese
Black Olive Tapenade
Black Bean Salsa and Chips
Seafood
Spiced Shrimp Zapala – spicy and sweet marinated shrimp with peppers
Baked Seafood Dip
Crab Fondue
Crab and Artichoke Tarts
Classic Shrimp Cocktail
Mini Crab Cakes
Poached Salmon
Smoked Salmon Display with Capers
Smoked Salmon Spread
Cheese
Baked Brie en Croute with Cranberry Chutney
Pears and Brie with Balsamic Reduction
Baked Goat Cheese with Caramelized Onions and Figs
Marinated Olives with Feta and Grilled Pitas
Curried Cheese Pate
Bruschetta with Warm Chevre and Pine Nuts
Pesto and Sun Dried Tomato Torta
Gorgonzola, Fig and Pecan Terrine
Gorgonzola & Mushroom Boule
Fiesta Cheesecake
Poultry, Beef and Pork
Chicken Salad with Pecans and Grapes
Chicken Salad with Tarragon
Sesame Chicken Satay
Red Curry Chicken Wontons with Plum Sauce
Sweet and Sour Glazed Chicken Wings
Buffalo Chicken Tenders
Curried Chicken on Endive Spears
Herb Roasted Pork Tenderloin with Creamy Horseradish Sauce
Herb Roasted Beef Tenderloin with Creamy Horseradish Sauce
Sweet and Sour Meatballs
Platters
Fresh Fruit and Cheese
Fresh Fruit
Vegetable Crudité
Garlicky Beef Crostini with Sage Whipped Cream
Assorted Tortilla Spirals
Pancetta Pepper Pillows
Caramelized Onion and Pesto Crostini
Garlicky Beef Crostini with Sage Whipped Cream
Crostini with Mushrooms, Proscuitto and Blue Cheese
Crostini with Sun dried Tomatoes, Olives and Goat Cheese
Crostini with Sweet Pepper and Onion Relish
Mushroom, Artichoke and Goat Cheese Crostini
Proscuitto and Gruyere Pastry Pinwheels
Roasted Asparagus with Parmesan
Creamy Caramelized Onions on Sweet Potato Scones
Wonton Cups with Walnuts, Brie and Grape Salsa
Mushroom Tarts
Other
Union Square Spiced Nuts
Parmesan Twists
Dinner Party Menu
Beef
Herb Rubbed Beef Tenderloin with Creamy Horseradish Sauce
Filet of Beef Bourguignon
Filet Mignon with Brandy Cream Sauce
Filet Mignon with Madeira Sauce
Grilled Beef Filets with Caramelized Shallots
Beef Short Ribs Provencal
Veal
Veal Portabella
Veal Scaloppini with Porcini Marsala Pan Sauce
Osso Bucco
Pork
Sage Rubbed Pork Tenderloin with Maple Glaze
Pork Roast with a Walnut-Parmesan Crumb Crust
Crown Roast of Pork with Bread-Crumb Stuffing
Sautéed Chicken Breast with Asian Style Sweet and Sour Pan Sauce
Fall off the Bone Baby Back Ribs
Poultry
Goat Cheese Apricot and Sage Stuffed Chicken Breasts
Chicken Marbella
Southern Oven Fried Chicken
Coq au Vin
Apricot Ginger Glazed Cornish Hens
Lamb
Rack of Lamb
Braised Lamb Chops with Tomatoes, Rosemary and Olives
Fish
Phyllo Wrapped Salmon with Black Bean Sauce
Seared Salmon with Balsamic Glaze
Apple and Horseradish Glazed Salmon
Grilled Tuna with Balsamic Glazed Scallions and Wasabi Mustard
Pan Roasted Halibut with Cherry Tomatoes and Butternut Squash
Sea Bass with Moroccan Salsa
Seafood
Maine Crab and Shrimp Cakes with a Caribbean Remoulade
Seared Scallops with Ginger Sauce
Sautéed Shrimp with Curried Apricot Glaze
Pasta
Farfalle in a Creamy Tomato Sauce with Porcini Mushrooms
Wild Mushroom and Spinach Risotto
Sides
Vegetables
Thai Style Asparagus with Chiles, Garlic and Basil
Roasted Asparagus with Parmesan
Sautéed Spinach with Pine Nuts, Caramelized Onions and Apricots
Spinach Gratin
Sautéed Green Beans with Pancetta and Shallots
Roasted Mushrooms with Green Peas and Tomatoes
Sautéed Peas with Pancetta, Onions, and Parsley
Pan Braised Carrots with Orange and Rosemary
Honey Roasted Root Vegetables
Cider Roasted Root Vegetables
Turnip Apple Mash with Thyme
Caramelized Butternut Squash
Starches
Herbed Basmati Rice
Basmati Rice with Basil and Mint
Coconut Rice
Pistachio Rice
Rice Pilaf with Shallots and Parmesan
Jasmine Rice Pilaf with Peas, Chives, Lemon and Almonds
Risotto Cakes
Roasted Potato Trio
Potato and Fennel Gratin with Gruyere
Garlicky Mashed Potatoes
Orange Maple Roasted Sweet Potatoes
Sweet Potato Puree with Rosemary